Salted Caramel Turtle Triangles

Double chocolate chunk, fudgy brownies meet ooey, gooey caramel and a sprinkle of sea salt.

Ingredients:

Cookie Base:

1        pouch (1 lb 1.5 oz) Betty Crocker™ double chocolate chunk cookie mix

1/4     cup butter or margarine, melted

2        tablespoons water

1        egg

2/3     cup pecans, coarsely chopped

Caramel Topping:

4        tablespoons butter

1        bag (14 oz) caramels, approximately 50 caramels

1/4     cup heavy cream

1/2     teaspoon vanilla

1/8     teaspoon coarse kosher salt, plus additional 1/2 teaspoon for top of bars

Directions:

• 1 Heat oven to 350°F. Spray 9 x 13-inch pan with cooking spray.
• 2 In medium bowl, stir together cookie mix, butter, water and egg until soft dough forms. Press dough evenly into prepared pan, sprinkle with 1/3 cup pecans. Bake 11 to 15 minutes or until set in center and edges just begin to pull from sides of pan. Set aside to cool.
• 3 Meanwhile, in medium saucepan over medium-low heat, melt butter, caramels and cream, stirring frequently until mixture is smooth. Remove from heat. Stir in vanilla and 1/8 teaspoon salt.
• 4 Spread caramel evenly over cookie base and sprinkle with remaining pecans. Cool completely. Sprinkle top of caramel with additional salt right before serving. To serve, cut into 4 rows by 6 rows and cut each square diagonally into triangles. Store in refrigerator; bring to room temperature before serving.

Source:  bettycrocker.com

Make-Ahead Breakfast Bites

This genius recipe is an entire hot breakfast, all ready-to-go in one tasty muffin cup. Eggs, ham and cheese team up in this ultimate morning energy booster.

Ingredients:

3 1/2  cups Original Bisquick™ mix

1        cup milk

12      eggs

2/3     cup grated Cheddar cheese

2/3     cup diced ham

1        teaspoon salt

1/4     teaspoon pepper

1/2     tablespoon chopped fresh rosemary leaves, if desired

Directions:

• Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray
• In medium bowl, mix Bisquick mix and milk with wooden spoon to form thick dough. Dump out onto floured surface, and use a floured rolling pin to roll it 1/4 inch thick. Cut into rounds with 3- or 4-inch round cutter.
• Press the rounds into muffin cups. Sprinkle cheese in each cup, followed by a few cubes of ham. Crack the eggs individually into small bowl, then gently slide 1 egg into each muffin cup. Top with remaining cheese and ham. Sprinkle with salt, pepper and rosemary.
• Bake 20 to 25 minutes or until egg whites are set. Cool in pan 5 minutes, then lift cups out using knife. Serve immediately.
• Store leftover egg cups in an airtight container in the fridge up to 3 days or in the freezer up to 1 week. Reheat in the microwave.

Source:  tablespoon.com

Apple Pie Bites

These incredibly delicious (and easy) Apple Pie Bites are going to be your go-to dessert in a hurry!

Ingredients:

Prep time: 15 minutes

Cook time:12 minutes

Total time:27 minutes

 

• Apple Pie Bites -Delicious, quick & easy mini apple pies made with Pillsbury crescent rolls in less than 30 minutes!

 

Serves: 8 apple pie bites

 

¼ cup packed light brown sugar

1 teaspoon apple pie spice, and additional apple pie spice for sprinkling on top of crescent rolls

3 tablespoons butter, melted

⅓ cup chopped pecans

1 small Granny Smith apple, cored and sliced into 8 (1/2-inch) slices

1 (8-ounce) can Pillsbury Original crescent rolls

Directions:

1. Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper.
2. In a small bowl, combine brown sugar and apple pie spice. Set aside.
3. Melt butter and toss apple slices in butter, set aside.
4. Arrange crescent roll triangles on baking sheet lined with parchment paper. Evenly distribute brown sugar mixture onto each triangle.
5. Sprinkle each triangle evenly with the chopped pecans.
6. Place an apple slice on the wide end of each triangle. Wrap crescent roll dough around each apple.
7. Brush each crescent roll with remaining butter. Sprinkle lightly with additional apple pie spice.
8. Bake for 10-12 minutes, or until golden brown. Cool for 5 minutes before serving.

Notes:

 

Inspired by Beaufort Elementary School's Savory Eats & Seadog Treats, Adapted from Pillsbury.com

Click Here for tutorial.

Source: theblondcook.com

Baked Apple Pie Roll Ups

Baked Apple Pie Roll Ups are super simple to put together and taste amazing, seriously!  Nothing this easy should be allowed to taste this good!  I love that these are oven baked and not fried!

Ingredients:

• 10 slices white bread
• 1 can apple pie filling
• ⅓ cup melted butter
• ½ cup sugar
• 1 teaspoon cinnamon

Directions:

1. Preheat oven to 350 degrees.
2. Cut the crusts off your bread and roll each slice flat with a rolling pin. Combine cinnamon and sugar on a small plate.
3. Pour the apple pie filling onto a plate and chop it so the pieces are smaller. Put about 2 tablespoons apple pie filling on each slice of bread and roll up.
4. Dip each piece into melted butter (I poured a tiny bit of butter into a "butter dish" and just rolled in there) and then roll in the cinnamon sugar.
5. Place seam side down on a parchment lined pan and bake 15 minutes or until browned and crispy. Serve warm. 

Source: spendwithpennies.com

Basketball Cake Balls

Ingredients:

• 1 box Duncan Hines Yellow cake mix (plus ingredients for cake)
• 1/2 of a (16 oz) container Duncan Hines buttercream cake frosting
• 2 packages (16 oz) Vanilla CANDIQUIK Coating
• 6 oz Chocolate CANDIQUIK Coating
• Orange food coloring (oil or powder based only)

Directions:

1. 1. Prepare and bake cake mix as directed on box; cool.
2. 2. Crumble cake into a large bowl. Add frosting and mix thoroughly.
3. 3. Roll mixture into 1″ sized balls. Chill for approximately 1-2 hours in the refrigerator.
4. 4. Melt Vanilla CandiQuik according to directions on package. Add orange food coloring until a deep orange color is established.
5. 5. Dip cake balls in CandiQuik and place on wax paper to set.
6. 6. Melt Chocolate CandiQuik according to directions on package. Pour into a piping bag (or plastic bag with a tiny corner snipped off) and pipe on basketball lines.
7. TIP: If cake balls become too soft or are not holding their shape while being dipped, place back in the refrigerator for 20-30 minutes.

Source: duncanhines.com

Spiced Pecans

Upgrade your pecans with apples and spice. They're great in salads, desserts, or on their own as snacks.

Ingredients:

• 1 1/2 cups apple juice
• 1 1/2 cups pecan halves
• 3 tablespoons sugar
• 1 teaspoon apple pie spice
• 1/8 teaspoon table salt
• 1/8 teaspoon ground red pepper (optional)

Directions:

1. Preheat oven to 350°. Pour apple juice over pecan halves in a small bowl. Let stand 15 minutes; drain. Stir together sugar, apple pie spice, table salt, and, if desired, ground red pepper in a medium bowl; add pecans, tossing to coat. Spread in a single layer in a lightly greased, aluminum foil-lined 15- x 10-inch pan. Bake 15 minutes or until lightly toasted, stirring once. Cool in pan on a wire rack 20 minutes; separate pecans with a fork.

Southern Living SEPTEMBER 2013

Caramelized Onion-and-Apple Tassies

Be sure to press the cream cheese pastry dough all the way up the sides of the mini muffin cups so the tart shells will be deep enough to hold a generous amount of filling.

Ingredients:

• 1/2 cup butter, softened
• 1/2 (8-oz.) package cream cheese, softened
• 1 cup (4 oz.) shredded Asiago cheese, divided
• 1 1/4 cups all-purpose flour
• 2 tablespoons butter
• 1 3/4 cups diced sweet onion
• 1 3/4 cups peeled and diced Granny Smith apples (about 2 large)
• 1 tablespoon light brown sugar
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon freshly ground black pepper
• 1/8 teaspoon table salt
• 4 bacon slices, cooked and finely chopped 
• 2 teaspoons fresh thyme leaves

 Directions: 

1. Beat first 2 ingredients and 1/2 cup Asiago cheese at medium speed with an electric mixer until creamy. Gradually add flour, beating at low speed until blended. Shape mixture into 24 balls; place on a baking sheet. Cover and chill 1 hour.

2. Meanwhile, melt 2 Tbsp. butter in a medium skillet over medium heat; add onion, and sauté 5 minutes. Add apple and next 4 ingredients, and cook, stirring occasionally, 10 minutes or until golden brown. Remove from heat, and cool completely.

3. Preheat oven to 350°. Place dough balls into cups of a lightly greased 24-cup miniature muffin pan; press dough into muffin cups, forming a shell. Sprinkle bacon into shells; top with apple mixture, mounding mixture slightly. Sprinkle with remaining 1/2 cup Asiago cheese.

4. Bake at 350° for 20 to 25 minutes or until golden brown. Remove from pan to a wire rack, and sprinkle with thyme.

Southern Living SEPTEMBER 2013

Rosemary Focaccia Bread

Pair this flavorful herb bread with Turnip Green Pesto for a mouth-watering appetizer.


Ingredients:

• 1 (1/4-oz.) envelope active dry yeast
• 1 2/3 cups lukewarm water (100° to 110°) 
• 4 1/2 cups bread flour
• 1/4 cup extra virgin olive oil
• 1 tablespoon table salt
• 2 tablespoons fresh rosemary leaves, divided
• 3 tablespoons extra virgin olive oil
• 1 teaspoon kosher salt

Directions:

1. Stir together yeast and warm water in bowl of a heavy-duty electric stand mixer; let stand 5 minutes.

2. Add bread flour, 1/4 cup oil, and 1 Tbsp. table salt to yeast mixture. Beat on low speed, using paddle attachment, 10 seconds or until blended. Increase speed to medium. Beat 45 seconds or until dough is smooth. Add 1 Tbsp. rosemary. Replace paddle attachment with dough hook; increase speed to medium-high, and beat 4 minutes. (Dough will be sticky.)

3. Turn dough onto a floured surface, and knead until smooth and elastic (about 1 minute). Place in a greased bowl, turning to coat. Cover dough with plastic wrap, and let rise in a warm place (80° to 85°), free from drafts, 1 hour or until doubled in bulk.

4. Press dough into a well greased 15- x 10-inch jelly-roll pan, pressing to about 1/4-inch thickness. Cover with a kitchen towel, and let rise in a warm place 1 hour.

5. Preheat oven to 475°. Press handle of a wooden spoon into dough to make indentations at 1-inch intervals; drizzle with 3 Tbsp. oil. Sprinkle with kosher salt and remaining 1 Tbsp. rosemary. Bake 14 to 16 minutes or until top is light brown. Remove from pan to a wire rack, and cool 10 minutes.

Source: Whitney Miller, Southern Living NOVEMBER 2013

Sesame Salmon Croquettes

Fragrant fresh ginger gives these easy two-bite nibbles a bright punch of flavor. Can't find fresh ginger? Substitute with 1/2 tsp. ground ginger.


Ingredients:

• 1 lemon
• 2 tablespoons kosher salt
• 1 (1-lb.) salmon fillet 
• 2 1/2 cups panko (Japanese breadcrumbs), divided 
• 2 large eggs 
• 2 green onions, thinly sliced 
• 1/4 cup chopped fresh cilantro 
• 1/4 cup mayonnaise 
• 2 teaspoons loosely packed lime zest
• 2 tablespoons fresh lime juice 
• 1 tablespoon finely grated fresh ginger
• 1 (1.62-oz.) jar toasted sesame seeds
• 2 garlic cloves, minced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup butter, melted 
• Ginger Rémoulade

Directions:

1. 1. Cut lemon in half. Squeeze juice from lemon into a 3-qt. saucepan. Add lemon halves, 2 Tbsp. salt, and 6 cups water, and bring to a boil over medium-high heat. Add salmon fillet (cut into 2 pieces, if necessary); cover and reduce heat to low. Simmer 4 minutes. (Center of salmon will be raw.) Carefully transfer salmon to a large bowl, and cool completely (about 10 minutes). Remove and discard skin, and flake salmon.
2. 2. Preheat oven to 425°. Stir 1/2 cup panko and next 11 ingredients into flaked salmon.
3. 3. Stir together melted butter and remaining 2 cups panko. Spoon 1 tsp. panko mixture into each cup of a lightly greased 24-cup miniature muffin pan. Add 1 Tbsp. salmon mixture to each muffin cup. Top each with 1 tsp. panko mixture.
4. 4. Bake, in batches, at 425° for 10 minutes or until topping is golden brown. Serve warm with Ginger Rémoulade.

Note: We tested with McCormick Gourmet Collection Toasted Sesame Seed.
Total time does not include Ginger Rémoulade.
Make Ahead: Prepare recipe as directed. Cool completely, and freeze in zip-top plastic bags. Bake at 350° for 10 to 15 minutes or until warm.

Marian Cooper Cairns, Southern Living
DECEMBER 2013

Chicks in a Blanket

Dough-wrapped chicken-apple sausages are best fresh from the oven, so bake one batch at a time and serve warm.

Ingredients:

• 1 (8-oz.) can refrigerated crescent rolls
• 1 (12-oz.) package mini smoked chicken-and-apple sausages (24 links)
• Parchment paper
• 1 egg yolk, lightly beaten 
• 1 tablespoon sesame seeds (optional)
• 1 tablespoon poppy seeds (optional)
• 1 tablespoon fennel seeds (optional)
• Spicy Mustard Sauce

Directions:

1. Preheat oven to 375°. Unroll crescent rolls; separate into triangles. Cut each triangle into 3 long triangles.

2. Place 1 sausage link on wide end of each triangle; roll up triangles around sausages, starting at wide end. Place, point sides down, on a parchment paper-lined baking sheet.

3. Brush rolls with egg yolk. If desired, stir together sesame seeds and next 2 ingredients, and sprinkle over rolls.

4. Bake at 375° for 14 to 15 minutes or until golden brown. Serve with Spicy Mustard Sauce.

Note: We tested with Aidells Chicken & Apple Sausage Minis.

Sara Foster, Southern Living DECEMBER 2013

Buttery Toasted Pecans

Patiently roasting pecans (the entire 25 minutes!) at 325° to coax out their flavor and essential oils takes them from good to great.

Ingredients:

• 1/4 cup butter, melted
• 4 cups pecan halves
• 1 tablespoon kosher salt
• 1/2 teaspoon ground red pepper

Directions:

1. Preheat oven to 325°. Toss together butter and pecans. Spread pecans in a single layer in a jelly-roll pan; bake 25 minutes or until toasted and fragrant, stirring halfway through. Remove from oven, and sprinkle with salt and pepper, tossing to coat. Cool completely. Store up to 1 week.

Julia Reed, Southern Living DECEMBER 2013

Bacon-Grits Fritters

Grits are treasured like gold in the South. These Bacon-Grits Fritters are the perfect Southern delicacy to introduce to your family and friends. Watch them quickly disappear


Ingredients:

• 1 cup uncooked quick-cooking grits
• 4 cups milk
• 1 teaspoon salt
• 1 1/2 cups (6 oz.) shredded extra-sharp white Cheddar cheese
• 1/2 cup cooked and finely crumbled bacon (about 8 slices)
• 2 green onions, minced
• 1/2 teaspoon freshly ground pepper
• 2 large eggs
• 3 cups Japanese breadcrumbs (panko)
• Vegetable oil

Directions:

1. Prepare grits according to package directions, using 4 cups milk and 1 tsp. salt. Remove from heat, and let stand 5 minutes. Stir in cheese and next 3 ingredients, stirring until cheese is melted. Spoon mixture into a lightly-greased 8-inch square baking dish or pan, and chill 4 to 24 hours.

2. Roll grits into 1 1/2-inch balls. Whisk together eggs and 1/4 cup water. Dip balls in egg wash, and roll in breadcrumbs.

3. Pour oil to depth of 3 inches in a large, heavy skillet; heat over medium-high heat to 350°. Fry fritters, in batches, 3 to 4 minutes or until golden brown. Drain on paper towels. Keep fritters warm on a wire rack in a pan in a 225° oven up to 30 minutes. Serve warm.

Make ahead: Prepare recipe as directed through Step 2. Cover and chill in a single layer up to 4 hours. Fry as directed. You may also prepare through Step 2 and freeze on a baking sheet for 30 minutes or until firm. Transfer to a zip-top plastic bag, and freeze. Cook frozen fritters as directed in Step 3, increasing cooking time to 5 to 6 minutes or until golden and centers are thoroughly heated.

Southern Living  DECEMBER 2010

Curried Chicken Tea Sandwiches

This top-rated recipe was made to serve to a crowd. You and your guests will rave over the distinctive combination of ingredients such as cream cheese, curried chicken, orange marmelade and flaked coconut over wheat bread.

Ingredients:

• 1/2 cup flaked coconut
• 1/2 cup chopped almonds
• 1 (8-ounce) package cream cheese, softened
• 2 tablespoons orange marmalade
• 1 1/2 teaspoons curry powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups diced cooked chicken
• 12 (1/2-inch-thick) pumpernickel, wheat, or white bread slices
• 3 tablespoons diced green onions

Directions:

1. Bake coconut and almonds in shallow baking pans at 350°, stirring occasionally, 5 to 10 minutes or until toasted.
2. Stir together cream cheese and next 4 ingredients; gently stir in chicken. Spread evenly on bread slices; trim crusts, and cut each slice into 3 strips. Sprinkle evenly with coconut, almonds, and green onions.

Southern Living  JANUARY 1997

Sweet Potato Squares With Lemon-Garlic Mayonnaise

For a hearty, fun appetizer, arrange cubes of sweet potato and pieces of smoked sausage on skewers and serve with a lemon-garlic mayonnaise. Serve warm or at room temperature. If you choose to serve the squares warm, prepare the mayonnaise first.

Ingredients:

• 2 pounds sweet potatoes, peeled and cut into 32 (1-inch) cubes
• 2 tablespoons olive oil
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 1/2 pound spicy smoked sausage, cut into 32 (1/2-inch) pieces
• 32 wooden picks
• Lemon-Garlic Mayonnaise
• Garnish: fresh thyme sprigs

Directions:

1. Preheat oven to 450°. Place sweet potato cubes on a lightly greased 15- x 10-inch jelly-roll pan. Drizzle potatoes with 2 Tbsp. oil, and sprinkle with pepper and salt. Toss to coat.

2. Bake at 450° for 15 to 20 minutes, turning cubes twice.

3. Cook sausage in a large nonstick skillet over medium-high heat 3 to 4 minutes on each side or until browned. Drain on paper towels.

4. Place 1 sausage slice on top of 1 sweet potato cube; secure with a wooden pick. Repeat with remaining sausage slices and potato cubes. Serve with Lemon-Garlic Mayonnaise. Garnish, if desired.

Source: Anne Trulock, Madison, Georgia, Southern Living  SEPTEMBER 2008

Curried Shrimp Tarts

Ready-made pastry shells make preparation of these tarts super-fast. Simply spoon a shrimp-and-cream-cheese mixture and jarred mango chutney into the shells. Top with chopped fresh chives and toasted sweetened coconut.

Ingredients:

• 1 cup chopped cooked shrimp
• 1/2 (8-oz.) package cream cheese, softened
• 3 tablespoons chopped green onions
• 1 tablespoon fresh lime juice
• 3/4 teaspoon curry powder
• 1/4 teaspoon ground red pepper
• 15 mini-phyllo pastry shells
• 2 1/2 tablespoons jarred mango chutney
• Toppings: chopped fresh chives, toasted sweetened flaked coconut

Directions:

1. Stir together first 6 ingredients. Spoon mixture into pastry shells. Spoon 1/2 tsp. mango chutney over each tart; sprinkle with desired toppings.

Source: Recipe inspired by April Cox, Charleston, South Carolina, Southern Living  APRIL 2010

Warm Turnip Green Dip

It's Southern tradition to have a little hot sauce with your turnip greens, so be sure to offer guests several brands to choose from on the side.

Ingredients:

• 5 bacon slices, chopped
• 1/2 medium-size sweet onion, chopped
• 2 garlic cloves, chopped
• 1/4 cup dry white wine
• 1 (16-oz.) package frozen chopped turnip greens, thawed
• 12 ounces cream cheese, cut into pieces
• 1 (8-oz.) container sour cream
• 1/2 teaspoon dried crushed red pepper
• 1/4 teaspoon salt
• 3/4 cup freshly grated Parmesan cheese
• Garnish: dried crushed red pepper
• Assorted crackers, flatbread, and gourmet wafers

Directions:

1. Preheat oven to broil. Cook bacon in a Dutch oven over medium-high heat 5 to 6 minutes or until crisp; remove bacon, and drain on paper towels, reserving 1 Tbsp. drippings in Dutch oven.

2. Sauté onion and garlic in hot drippings 3 to 4 minutes. Add wine, and cook 1 to 2 minutes, stirring to loosen particles from bottom of Dutch oven. Stir in turnip greens, next 4 ingredients, and 1/2 cup Parmesan cheese. Cook, stirring often, 6 to 8 minutes or until cream cheese is melted and mixture is thoroughly heated. Transfer to a lightly greased 1 1/2-qt. baking dish. (Make certain that you use a broiler-safe baking dish.) Sprinkle with remaining 1/4 cup Parmesan cheese.

3. Broil 6 inches from heat 4 to 5 minutes or until cheese is lightly browned. Sprinkle with bacon. Garnish, if desired. Serve with assorted crackers, flatbread, and wafers.

Note: To make ahead, prepare recipe as directed through Step 2. Cover and chill 8 hours. Bake, covered with aluminum foil, at 350° for 30 minutes. Uncover and bake 30 minutes. Sprinkle with bacon. Serve with assorted crackers and chips.

Warm Spinach-Artichoke Dip: Substitute 2 (10-oz.) packages frozen spinach, thawed and drained, and 1 (14-oz.) can quartered artichoke hearts, drained and coarsely chopped, for turnip greens. Proceed with recipe as directed.

Southern Living DECEMBER 2008

Mini Crab Cakes

Garlic-Chive Sauce and a squeeze of lemon juice add zesty flavor to Mini Crab Cakes.

Ingredients:

• 1 (8-oz.) package fresh lump crabmeat, drained
• 3 whole grain white bread slices
• 1/3 cup light mayonnaise
• 3 green onions, thinly sliced
• 1 teaspoon Old Bay seasoning
• 1 teaspoon Worcestershire sauce
• 2 large eggs, lightly beaten
• Vegetable cooking spray
• Salt to taste
• Garlic-Chive Sauce
• Garnish: lemon slices

Directions:

1. Pick crabmeat, removing any bits of shell. Pulse bread slices in a blender or food processor 5 times or until finely crumbled. (Yield should be about 1 1/2 cups.)

2. Stir together mayonnaise and next 4 ingredients in a large bowl. Gently stir in breadcrumbs and crabmeat. Shape mixture into 16 (2-inch) cakes (about 2 Tbsp. each).

3. Cook cakes, in batches, on a hot, large griddle or nonstick skillet coated with cooking spray over medium-low heat 4 minutes on each side or until golden brown. Season with salt to taste. (Keep cakes warm in a 200° oven for up to 30 minutes.) Serve with Garlic-Chive Sauce. Garnish, if desired.

Note: For testing purposes, we used Sara Lee Soft & Smooth Whole Grain White Bread.

Note: Nutritional analysis does not include salt to taste.

Source: Sherry Little, Sherwood, Arkansas, Southern Living  MAY 2009

Sweet-'n'-Salty Honey Cheese Spread

Sweet-'n'-Salty Honey Cheese Spread is ready in only 10 minutes, perfect for last-minute company. A generous drizzle of the sticky sweetener is the finishing touch. Serve with assorted crackers.

Ingredients:

• 1 (10.5-oz.) goat cheese log
• 1/2 cup roasted, salted sunflower seeds
• 1/3 cup honey
• 1 pt. fresh raspberries, blackberries, or blueberries 
• Garnish: fresh mint leaves
• Assorted crackers

Directions:

1. 1. Press or roll goat cheese log in sunflower seeds, thoroughly covering cheese, including ends. Arrange cheese on a serving platter with any remaining sunflower seeds. Drizzle with honey. Sprinkle with berries. Garnish, if desired. Serve immediately with assorted crackers.
2. Note: Nutritional analysis includes raspberries.

Source: Buffy Hargett, Birmingham, Alabama, Southern Living  APRIL 2009

Green Goddess Dipping Sauce

Parsley, dill, and tarragon pack this creamy sauce with herb-fresh flavor. There's no need for chopping; the sauce is super easy to prepare in the food processor. Serve with boiled shrimp or veggies.

Ingredients:

• 3/4 cup sour cream
• 1/2 cup firmly packed fresh parsley leaves
• 1/2 cup mayonnaise
• 1 green onion, chopped
• 1 tablespoon firmly packed fresh dill leaves
• 1 tablespoon firmly packed fresh tarragon leaves
• 2 teaspoons lemon zest
• 1 tablespoon lemon juice
• 1 garlic clove
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• Garnish: fresh dill sprig

Directions:

1. Process first 11 ingredients in a food processor or blender 30 seconds or until smooth, stopping to scrape sides as needed. Cover and chill 1 hour before serving. Garnish, if desired. Store in refrigerator up to 1 week.

Southern Living
JUNE 2010

Mushroom Puffs

Flaky puff pastry envelopes a rich mix of cream cheese, mushrooms, onions, and Parmesan cheese. You can even assemble and freeze these ahead of time.

Ingredients:

• 1 (8-oz.) package cream cheese, softened*
• 1 (8-oz.) can mushroom pieces and stems, drained and chopped
• 1/4 cup finely chopped onion
• 1/4 cup grated Parmesan cheese
• 1 tablespoon finely chopped green onion
• 1/4 teaspoon hot sauce
• 1 large egg
• 1 (17.3-oz.) package frozen puff pastry sheets, thawed
• Parchment paper
• 2 teaspoons freshly ground pepper

Directions:

1. Beat cream cheese at medium speed with a heavy-duty electric stand mixer until smooth. Stir in mushrooms and next 4 ingredients. Cover and chill 1 to 24 hours.

2. Preheat oven to 400°. Whisk together egg and 1 Tbsp. water in a small bowl. Roll 1 puff pastry sheet into a 16- x 10-inch rectangle on a lightly floured surface. Cut pastry in half lengthwise. Spread 1/2 cup cream cheese mixture down center of each rectangle; brush edges with egg mixture. Fold each pastry half lengthwise over filling, and pinch edges to seal. Cut pastries into 10 pieces each, and place on a parchment paper-lined baking sheet. Repeat procedure with remaining puff pastry sheet, egg mixture, and cream cheese mixture.

3. Brush remaining egg mixture over tops of pastry pieces; sprinkle with pepper.

4. Bake at 400° for 20 to 25 minutes or until browned. Serve immediately.

*2 (5.2-oz.) packages buttery garlic-and-herb spreadable cheese may be substituted.

Note: To make ahead, prepare recipe as directed through Step 3. Freeze pieces on baking sheet until firm (about 1 hour), and transfer to zip-top plastic freezer bags. Freeze up to 1 month. To bake, place frozen puffs on parchment paper-lined baking sheets, and proceed as directed in Step 4.

Source: Ashley McMakin, Birmingham, Alabama, Ashley Mac's, Birmingham, Alabama, Southern Living
NOVEMBER 2011